Spicy Summer Harvest Pasta Salad

50 and 100 (1 cup) servings

Crediting:

1 cup (4 fl oz spoodle or #8 scoop) provides:

PrimeroEdge: SR110267

1 gal + 2 qt + 1½ cups (5 lb 5 oz) Asparagus, fresh, trimmed, ½ inch piecess
¼ cup Oil, vegetable
½ cup (4 oz) Mayonnaise, light
1½ cups Salad dressing, Italian, light
¾ cup (2 oz) Garlic herb seasoning
2 teaspoons (¾ oz) Sriracha powder
3 Tablespoons (1 oz) Black pepper, ground
1 qt + 1⅓ cups (1 lb 14 oz) Cucumber, ½ inch dice
2 qt (2 lb 9 oz) Tomatoes, grape, halved
1 qt + ½ cup (1 lb 8 oz) Onions, red, ½ inch dice
1 qt (1 lb) Bell pepper, green, ½ inch dice
1 gal + 2 qt + 1 cup (3 lb 11 oz) Soba noodles, whole grain, pre-cooked

3 gal + 1 pt + 1 cup (10 lb 10 oz) Asparagus, fresh, trimmed, ½ inch piecess
½ cup (4 oz) Oil, vegetable
1 cup (8 oz) Mayonnaise, light
1 pt + 1 cup Salad dressing, Italian, light
1½ cup (4 oz) Garlic herb seasoning
1 Tablespoon + 1 teaspoon (1½ oz) Sriracha powder
¼ cup + 2 Tablespoons (2 oz) Black pepper, ground
2 qt + 1 pt + ⅔ cup (3 lb 12 oz) Cucumber, ½ inch dice
1 gal (5 lb 2 oz) Tomatoes, grape, halved
2 qt + 1 cup (3 lb) Onions, red, ½ inch dice
2 qt (2 lb) Bell pepper, green, ½ inch dice
3 gal + 1 pt (7 lb 6 oz) Soba noodles, whole grain, pre-cooked

Preheat convection oven to 350°F
Toss the cut asparagus with oil. Place in a single layer on sheet trays and place in oven for 8 minutes. When done cooking, cool to 41°F or less.
Mix mayonnaise, Italian dressing, garlic herb dressing, sriracha powder, and black pepper until well combined.
Combine the cucumbers, tomatoes, onions, peppers, pasta, noodles, and dressing mixture together. Cool to 41°F or less and serve cold.
Process #2: Same-Day Service.
Portion with 8 fl oz spoodle (1 cup).

purple pirate potatoes

Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development. (Pittsburgh Public Schools)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.